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Recipe of the Week: Zucchini and Apple Salad

Here is another recipe from my dear friend and fellow registered dietitian Dona Richwine. I made this salad at Farmers' Markets for the Ask the Dietitian program for the LA County Nutrition Program and it went over superbly. The secret to this recipe is the dressing. You do need a food processor and it is a little more involved than most of the recipes I post, but you can make extra and freeze it.

To make dressing:1. Gently drop the shallot and parsley through your food processor's feed tube with the motor running to mince2. Add lemon juice, vinegar, mustard, salt and pepper (turn the food processor off before adding these ingredients to avoid mess. Once those ingredients are in there switch it back on)3. With the food processor on slowly add the oil; mix until well blended and smooth

To make salad:1. Toss apples with dressing to coat2. Add remaining ingredients and mix gently but thoroughly3. Chill about one hour (or eat right away if everything was cold)4. Drain excess dressing before serving if necessary5. Sprinkle peanuts on top if desired

As I was writing my mouth was salivating. I think I'm gonna have to make a trip to the store so I can make this. Mmmmm.

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